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Urban Farming. Healthy Living.

RECIPE | Easy Zucchini Lasagna

Published: July 29, 2015 | Last Updated: June 5, 2020 4 Comments

Disclosure: This post may contain affiliate links from which I will earn a commission.

angled shot of Zucchini Lasagna

Zucchini. Cheese. Sausage. Tomato Sauce. 

It’s called dinner and it’s coming to you with minimal prep work. Now that’s my kind of meal! Don’t be turned off by the zucchini in this recipe. It makes this dish fantastic!

When looking for healthier alternatives, we like to use things like organic jarred tomato sauce (we avoid canned food), pasture-raised sausage (we purchase pork in bulk and combine the ground pork cuts with this sausage seasoning here, and homemade mozzarella cheese (I make big batches and freeze it for up to 6 months). 

What about healthy noodle options?

If you’re into preparing your grains properly, you’ve probably run into the same problem as me when it comes to pasta. Sure, you can use sprouted flour and make homemade pasta, but what if you’re runnin’ late and want a quick option? For times like that, I like to use Einkorn pasta. Einkhorn is the oldest of old wheat, is grown in Italy where GMO’s are non-existent, and is easily digestible, even if you don’t prepare it properly. For spaghetti, baked ziti, and pasta salads, Einkhorn pasta is my go-to.

But what about lasagna noodles? There aren’t a lot of options for us real foodies, and that’s why I like to use zucchini noodles. They are a great noodles substitution and bump up the veggie power. My kids love this dish, so it’s easily a great dish for for families!

Easy Zucchini Lasagna

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 8
Author: DaNelle Wolford
A quick lasagna made with zucchini instead of noodles!
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Ingredients

  • 2 jars spaghetti sauce
  • 3 medium zucchinis
  • 1.5 pounds mozzarella cheese (here's my homemade recipe)
  • 3 eggs
  • 2 c ricotta cheese
  • 1 pound sausage seasoned & browned

Instructions

  1. Slice the zucchini using a mandolin slicer. (where to buy)
  2. In a small bowl, mix the eggs and ricotta cheese.
  3. Brown sausage.
  4. Layer in a 9x13 baking dish as follows; sauce, zucchini noodles, sausage, egg/ricotta mixture, mozzarella cheese. Repeat
  5. Bake at 350 in an oven for 40-50 minutes until cheese is slightly browned on top.

RECIPE: Easy Zucchini Lasagna || Weed 'Em and Reap

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ABOUT DANELLE

DaNelle started to take an interest in a healthier lifestyle after suffering from two debilitating chronic diseases. On a mission to create a farm of her own, DaNelle forced, or rather 'lovingly persuaded' her husband to purchase a ranch home on an acre of land and transform it into their very own urban farm. DaNelle blogs at Weed 'em & Reap where she writes about the sustainable backyard farming, traditional food, & natural remedies.

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Comments

  1. miranda says

    December 5, 2016 at 10:36 am

    isn’t the dish really wet after baking from the zucchini’s? Other than that I’m really going to try this one!
    It looks really good!

    Reply
    • DaNelle Wolford says

      December 12, 2016 at 11:42 am

      It seems to set up nicely for us, but you can always soak the zucchini in salt & squeeze before layering the lasagna:)

      Reply
      • April says

        March 9, 2018 at 9:25 pm

        How long do you let it set up before eating it?

        What does soaking in salt entail? My family won’t eat anything soupy and I want them to like this!

      • Bobbi says

        March 10, 2018 at 11:59 am

        Hi April-
        To prepare your zucchini noodles, so they don’t make the dish soupy, put your sliced zucchini noodles in a colander, but don’t let them overlap. Sprinkle a little salt on them and let sit for 20 minutes. Rinse the noodles with cold water to rinse off the salt. Pat them dry with a paper towel and now they are ready to use.
        After baking your lasagna dish let it sit for 10 minutes. It should be good to go then! I hope that helps! Best of luck and Happy Cooking! Thank you -Hobbi (DaNelle’s Assistant)

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HEY THERE!

I'm DaNelle. I'm a city girl who convinced her husband to buy goats. Because, goats. Growing my own food has been an amazing experience, and this is the place I share it all with you! READ MORE…

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